1 small roasted beet
1 425-g cooked chickpeas (mostly drained )
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
30 g tahini (you can also make it at home)
60 ml extra virgin olive oil
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Tip : Top it with Avocado Slices on a Sourdough Toast with Beetroot Hummus as its base!
Homemade Kale Chips
1 large bundle Tuscan kale
1-2 tbsp olive oil
Pinch of salt, pepper
1 tbsp cumin powder
1 tbsp chilli powder
Preheat Oven to 110 c
Rinse & thoroughly dry kale, tear it into individual pscs and throw away any large stems.
In a large bowl full of kale , mix the seasoning and salt, until the leaves are completely covered in oil.
Now spread the kale over a baking sheet and make sure the leaves are not touching each other ;leave gaps!
While Baking for 15 mins; don’t forget to toss in between to avoid the burn .
Remove from the oven once done & let it cool!
Enjoy the crisps!
Gluten Free vegan pizza
High protein and it's super simple to make.
1 2/3 cups quinoa flour
2 teaspoons flaxseed powder
1/2 teaspoon baking powder
1/4 teaspoon salt + pepper
1 cup warm water
Toppings of choice
Preheat the oven to 230c and line a baking sheet with parchment.
In a large bowl, whisk together dry ingredients. Stir in warm water and mix until a sticky dough has formed.
Transfer dough to the baking sheet. Using wet hands, spread the dough out into a pizza shape, about 1/4" thick. Bake for 20 minutes.
Remove crust and top with sauce and toppings, and return to the oven for another 20 minutes. Allow to sit for 5 minutes before slicing and enjoying!
Vegan Cheese Recipe for Pizza
1 generous cup raw cashews soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon garlic powder for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead
1/2 teaspoon salt more as needed
1/4 teaspoon freshly ground black pepper
1/4 cup water more as needed
Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
Blend it! . With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus
Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.
Low Carb Green Smoothie
1 tbsp chia seeds
125 ml coconut cream
125 ml unsweetened yoghurt
250 ml almond milk or coconut milk
2 cups chopped leafy greens (kale and salad greens, but you can choose your favourite varieties)
4 tbsp fresh mint leaves
3 ice cubes
peppermint essence optional - to taste
granulated sweetener of choice optional - to taste
Place all the ingredients in a blender, and pulse until smooth.
Taste and adjust the sweetener and peppermint to your preference.
Gluten Free Cookies
1/2 cup butter
1 tablespoon milk, or almond milk
3/4 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla
1 1/3 cups gluten-free all-purpose flour
1/4 cup almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Sea salt for sprinkling, optional
In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
Melt butter in a saucepan over medium heat. Once the butter is melted, start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan.
Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma.
Pour into a glass mixing bowl to prevent burning.
Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
Let it cool for 5 minutes then transfer to a wire rack to continue cooling.